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Lindsey Jean

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I love this recipe! Yes, it is very sweet, but a hot sweet drink really hits the spot after a heavy holiday dinner. If you want less sweet, add a little less sugar and a tad more ginger root, leaving the ingredients (cinnamon, etc) to simmer a bit longer and release more flavor. It gives the drink some extra kick; however, I prefer the original recipe. Happy Holidays, everyone!

Even my meat loving husband admitted these would make a great burger. Crisp on the outside, al dente on the inside. I think the patties could fall apart if the eggplant isn’t mashed REALLY well. We microwaved the eggplant much longer than prescribed, lightly blended it in a processor, then used a fine strainer to rid of excess liquid. Otherwise, followed the recipe exactly. TIP: Sticking patties in oil that isn’t hot enough will make for soggy patties. Heat the oil first and make sure you hear a nice sizzle when the patties first go in.

So easy and very yummy! Love the use of fresh parsley, and crushing the garlic and adding it at the very end makes the flavor more pronounced. This mixture doesn’t lend itself to being smooth, but the flavor is there and we don’t mind a few unmelted pieces of parmesan in our sauce. TIP: The parmesan adds sufficient salt, so use unsalted butter. Try pairing this recipe with eggplant croquettes.

I made this recipe just as directed and it was heavenly. I'm not even a big frosting fan! Just take care not to over-whip in the final stages or you'll lose some of the sturdy fluffiness. If you do happen to over-whip and end up a bit too runny, try adding just a touch more cream and whip again; however, you can't keep saving the recipe this way. Stop whipping as soon as you notice the frosting forming sturdy peeks.

I love this recipe. The soy sauce, worcestershire, ketchup, and curry give the meat a wonderful flavor. I've made a couple slight variations that, for me personally, bump the recipe into 5 star range. Instead of using frozen veggies in the recipe, I use fresh ones and steam/salt them prior to layering them over the ground beef rather than mixing them in with the ground beef (this just seems to give the dish a little more texture, which I like). Instead of using cornstarch, I used quite a bit of flour, as I thought the ground beef slightly too runny to hold up. SO YUMMY. Thank you!

So delightful with just the right tartness/sweetness ratio! I made this pie using Granny Smith apples and another recipe from this site called "Butter Flaky Pie Crust." The combination was perfect. I recommend using a butter based pie crust rather than a shortening based pie crust. Many shortening pie crusts might be too soft and could fall apart with this recipe, but when done correctly, the butter based crust is firm enough to hold up, yet flaky, soft, and delicious as well. The right crust for the pie (prepared correctly) is half the battle.
FOLLOW THE BAKING INSTRUCTIONS EXACTLY for optimal pie crust setup. If you notice your pie browning too much after the first 15-30 minutes of baking, simply throw a piece of aluminum foil over the top and it will be just fine. As you're pouring the sugar mixture over the lattice-work of the pie, take care not to get it on the outer edges of the crust as this will cause those edges to burn.
The only modification I made to this recipe was sprinkling the top of the pie with a little sugar and cinnamon. I will definitely make this pie many more times! THANK YOU FOR THE RECIPE!

I've made this cake in smaller/larger cake pans than specified here (resulting in thicker and thinner versions). ALL of them have turned out moist and fluffy, though bake times vary. Try covering and placing in the freezer for 45 minutes immediately after baking for an amazing, moist texture. 4/5 stars only because I think this recipe works way better with the "whipped cream, cream cheese frosting" recipe (also on this site).

Since I didn't have a food processor, I froze the butter and grated/stirred it into the flour with a fork. It sounds difficult, but was actually quite quick and painless. Not overworking the dough really is the key to flakiness in this recipe. So delicious, especially when I paired it with Grandma Ople's apple pie (another recipe found on this site). One tip for butter based crust: since butter-based crusts tend to burn quicker than shortening-based crusts, just keep some tinfoil on hand. If your crust has browned sufficiently but the pie is not yet finished baking, just lay tinfoil over the top and you should be just fine. Happy eating!

These were fantastic! The frosting is phenomenal and ties everything together. Next time I make them, I'm going to try adding a bit of sour cream to add moisture and fluffiness since I live in such a dry climate, but these were great!